The tenth edition of the Foro Mundial de la Gastronomía Mexicana, promoted by the Conservatorio de la Cultura Gastronómica Mexicana, to celebrate the 15th anniversary of UNESCO recognition of Traditional Mexican Cuisine as Intangible Cultural Heritage of Humanity,
The Italian delegation, organized and coordinated by Patrizia Nardi, international expert on UNESCO heritage and scientific director of the Foro Mundial de la Gastronomía Mexicana for Italy, represented Italy in a context of the highest cultural and diplomatic profile, contributing to the international dialogue on the recognition of Italian cuisine as UNESCO Intangible Heritage, a goal towards which work is being done at the institutional level.
The delegation was composed of:
- Dr. Patrizia Nardi – international expert on UNESCO Heritage and scientific director of the Foro Mundial de la Gastronomía Mexicana for Italy
- Chef Pietro Catzola – Chef of the Quirinale
- Dr. Maria Grazia Bellisario – Director of the Ministry of Culture – General Directorate of Museums
- Vincenzo Rota – Honorary Consul of Mexico in Calabria
- Chef Diana Beltrán – Ambassador of traditional Mexican cuisine in Europe and Mexican chef at the Vatican
- Chef Danilo Diana – Deputy National Councilor in Mexico for the Italian Association for the World and President of the Pro loco of Ceccano
- Chef Filippo Cogliandro – Ambassador of Calabria in the world and Spokesperson for contemporary Calabria
On November 8, in the Manuel M. Ponce Room of the Jardín Borda Cultural Center, chef Filippo Cogliandro took part in the panel discussion “La producción y el consumo de arroz en el mundo” (The production and consumption of rice in the world) together with Mexican producer Jesús Solís, dedicating his speech to the symbolic and cultural value of rice as a food capable of uniting continents, traditions, and peoples.
Cogliandro presented Carnaroli rice from Sibari (Calabria), a product of excellence from southern Italy, pairing it with two Slow Food Presidia from Reggio Calabria: Caciocavallo di Ciminà, a cheese from the Aspromonte mountains, and Terranova Sappo Minulio plums, small and sweet fruits of ancient origin.
“Rice is a universal language,” said Filippo Cogliandro, “a symbol of shared identity. Through their products, Calabria and Mexico represent two cultures that defend authenticity and biodiversity.”
The following day, a gala dinner was held at the prestigious Casa Hidalgo restaurant in Cuernavaca, marking the conclusion of the Forum and proving a great success with the public and the media.
The evening, coordinated by the Italian delegation, featured chefs Arturo Suastegui (host), Marcos Reguera (Spain), Danilo Diana, Pietro Catzola (Chef of the Quirinale), Diana Beltran (Mexican chef in Vatican City), and Filippo Cogliandro (Chef Ambassador of Italian cuisine), who interpreted a gastronomic dialogue between Mexico, Spain, and Italy in the name of tradition and creativity.
The cured meats from Azienda San Vincenzo, presented by Honorary Consul Vincenzo Rota, ambassador of Calabrian quality, were also greatly appreciated.
The famous profiteroles with Bergamot cream from Reggio Calabria, brought by chef Cogliandro, now recognized as Chef Ambassador of Bergamot from Reggio Calabria, were a must.
During the Forum, the meeting between Filippo Cogliandro and chef Pietro Catzola paved the way for important new collaborations. Thanks to the involvement of Patrizia Nardi, the Quirinale chef will soon be a guest in Reggio Calabria for the presentation of his book as part of the “Dinner with the Author” format, a well-established cultural and gastronomic event at the L’Accademia Gourmet restaurant.
Italy’s participation in the Cuernavaca Forum strengthened the dialogue between the two countries on the theme of gastronomic heritage as an intangible cultural asset and a tool for cultural diplomacy.
Through the voice and cuisine of Filippo Cogliandro, Calabria presented its territory as a Mediterranean land of authenticity, innovation, and memory.
“The future is not uniformity,” concluded chef Cogliandro, “but biodiversity narrated, defended, and served on our plates.”
